Skillet Corn Pudding
"This bakes up light and goes well with anything tex-mex."
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 12" skillet
- Serves:
- 6
ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons sugar
- 1⁄3 teaspoon salt
- 1⁄2 teaspoon baking powder
- 14 ounces creamed corn
- 3⁄4 cup 2% evaporated milk
- 2 tablespoons 2% evaporated milk
- 3 eggs
directions
- Preheat oven 350 F.
- Beat eggs and set bowl aside.
- In a 12" cast iron skillet, melt butter, stiring until lightly browned.
- Combine flour, sugar, salt and baking powder and stir into melted butter.
- Continue stiring for 1 minute.
- Stir in creamed corn, followed by evaporated milk.
- Quickly stir in the beaten eggs and combine into corn mixture.
- Place skillet in preheated oven for 25-30 minutes.
- ** 1/2 tsp chili powder or paprika can be added to the flour mixture for variety, with 1/2 tsp dried parsley or.
- **1/2 cup shredded sharp cheddar cheese can be sprinkled on top for the last 7 minutes of baking.
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RECIPE SUBMITTED BY
<p>I'm a homemaker and mother of 3. I could spend hours in a day browsing Recipezaar, if only I had the time... sigh. I try to make everything I can from scratch and often start making dinner at 2 in the afternoon. I love baking fresh bread and cupcakes for the kids, but I'm most noted for my fearless foray into cuisines I have no experience (or business) cooking. <br /> <br /> Recently, I have taken to presentation and embelishment as I have been hosting most of the family holiday gatherings. I think that had to come with experience for me. <br /> <br /> My personal mantra is Rest is for sissies! <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /></p>
